| dc.contributor.author | Cevizkaya, Gülhan | |
| dc.contributor.author | Avcıkurt, Cevdet | |
| dc.date.accessioned | 2025-03-07T06:19:39Z | |
| dc.date.available | 2025-03-07T06:19:39Z | |
| dc.date.issued | 2015 | en_US |
| dc.identifier.isbn | 978-954-07-4021-8 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12462/16291 | |
| dc.description.abstract | Eating and drinking is a pleasure factor, an addiction and, the most importantly a
necessity to sustain the life and therefore eating and drinking needs of people create
different association of ideas. Restaurants, which have shown improvement from past
to present, have an important place in the food and beverage sector and they can make
a difference in the physical structure as well as the services they offer jointly
(Yurtseven and Yıldırım 2014: 164). | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | St.Kliment Ohridski University Press | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.title | Reasons why the consumers choose ethnic restaurants | en_US |
| dc.type | bookPart | en_US |
| dc.relation.journal | Tourism Environment and Sustainability | en_US |
| dc.contributor.department | Turizm Fakültesi | en_US |
| dc.contributor.authorID | 0000-0002-9169-9763 | en_US |
| dc.identifier.startpage | 185 | en_US |
| dc.identifier.endpage | 192 | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
